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Vegan Pho Recipe

Vegan Pho Recipe

Steven
This vegan pho recipe captures everything you love about the traditional Vietnamese classic, with a deeply comforting broth built from charred onion, ginger, and a fragrant lineup of whole spices. It's a plant-based bowl that's surprisingly rich, endlessly customizable, and easier to make at home than you'd expect.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Thai
Servings 4 bowls
Calories 380 kcal

Equipment

  • Large stockpot - at least 6-quart / 5.7-liter capacity
  • Fine-mesh strainer - large, 10-12 inch
  • Baking sheet
  • Spice bag - or cheesecloth
  • Large Dutch Oven - or heavy-bottomed pot
  • Medium saucepan - for cooking noodles separately
  • Colander
  • Tongs
  • Large serving bowls - wide and deep
  • Ladle
  • Chef's knife
  • Cutting board
  • Non-stick skillet - or cast iron pan, for tofu

Ingredients
  

  • 1 large white onion - about 300g / 10.5 oz, halved
  • 3 inch fresh ginger - 7.5 cm piece, halved lengthwise
  • 3 whole star anise
  • 1 cinnamon stick - about 3 inches / 7.5 cm
  • 4 whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 tablespoons tamari - or soy sauce, plus more to taste
  • 1 tablespoon hoisin sauce - for the broth
  • 1 oz dried shiitake mushrooms - 28g, premium grade
  • 8 cups vegetable broth - 1.9 liters
  • 4 cups water - 950 ml
  • 1 teaspoon sugar - or rock sugar
  • salt - to taste

For the Noodles and Toppings

  • 8 oz dried flat rice noodles - 225g, medium width, labeled for pho
  • 14 oz firm tofu - 400g, pressed and sliced into strips or cubed
  • 2 cups mung bean sprouts - about 100g, rinsed
  • 2 green onions - thinly sliced
  • 1 cup fresh Thai basil leaves - about 25g
  • 1/2 cup fresh cilantro leaves - about 10g
  • 1/2 cup fresh mint leaves - about 10g
  • 2 limes - cut into wedges
  • 2 red chili peppers - or green, thinly sliced, optional
  • hoisin sauce - for serving
  • sriracha - for serving
  • 1 tablespoon neutral oil - such as avocado or vegetable oil, for frying tofu

Instructions
 

  • Preheat broiler to high (500°F/260°C). Place onion halves and ginger cut-side up on a foil-lined baking sheet. Broil 10-15 minutes until deeply charred. Set aside.
  • In a dry stockpot over medium heat, toast star anise, cinnamon, cloves, coriander, and fennel seeds for 2-3 minutes until fragrant. Transfer spices to a spice bag.
  • Add vegetable broth, water, charred onion, ginger, spice bag, shiitake mushrooms, tamari, hoisin, and sugar to the pot. Bring to a boil, reduce heat, and simmer gently for 45-60 minutes.
  • Press tofu for 15 minutes to remove moisture, then slice into strips or cubes. Heat oil in a skillet over medium-high heat and cook tofu until golden on all sides, about 3-4 minutes per side. Set aside.
  • Soak rice noodles in boiling water for 8-10 minutes (or cook per package directions) until tender. Drain and rinse with cold water. Divide among serving bowls.
  • Strain broth through a fine-mesh strainer, discarding solids. Return strained broth to pot and season with additional tamari, salt, or sugar to taste.
  • Arrange bean sprouts, Thai basil, cilantro, mint, green onions, chili peppers, and lime wedges on a platter for serving.
  • Bring broth back to a rolling boil. Ladle hot broth over noodles and tofu in bowls. Top with garnishes and serve immediately with hoisin sauce and sriracha on the side.

Notes

  • Don't rush the char: Deeply charring the onion and ginger under the broiler is essential for achieving the smoky depth that defines authentic pho broth.
  • Toast spices until aromatic: Toasting releases essential oils from the star anise, cinnamon, and cloves. Under-toasted spices will result in a flat, muted broth.
  • Season generously: Pho broth needs to be bold because the noodles and garnishes dilute the flavor. Always taste and re-season after straining.
  • Cook noodles separately: Never cook rice noodles directly in the broth; they will become mushy and absorb too much liquid. Cook separately and add just before serving.
  • Press tofu well: Removing excess moisture helps tofu develop a golden, crispy crust instead of steaming in the pan. Don't skip this step.
  • Serve with boiling-hot broth: The broth should be at a rolling boil when it hits the bowl. This lightly wilts the fresh herbs and is key to the pho experience.
  • Storage: Store broth, noodles, and toppings separately. Broth keeps in the fridge for 5 days or freezer for 3 months. Noodles last up to 3 days in the fridge.
  • Gluten-free option: Use tamari and certified gluten-free hoisin sauce with standard rice noodles to keep the dish completely gluten-free.
  • Make it spicier: Add dried red chilies to the simmering broth, or increase fresh chili and sriracha at serving time for extra heat.
  • Variations: Try adding lemongrass, miso paste, or a mix of mushrooms for different flavor profiles. See the post for more ideas.
Keyword plant-based soup, rice noodle soup, vegan pho, Vietnamese noodle soup